Tagliatelle with Fresh Peas and Lemon

  • Recipe copyright William Granger
Total Time:
25 min
Prep:
5 min
Inactive Prep:
--
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Melt the butter with the olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute. Pour in the white wine and simmer until it has reduced by half. Add the lemon zest and cream, and simmer until slightly reduced, for another 3 to 4 minutes. Season with salt and pepper, to taste

Meanwhile, cook the pasta according to the package instructions in a large pan of lightly salted boiling water, until al dente. Add the peas to the boiling pasta 3 minutes before the end of the cooking process. Drain the ingredients well and toss the hot pasta with the sauce. Serve immediately with grated Parmesan.

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